Name: Pickled Celery
Ingredients: 6 Celery stalks; 1 tb Soy sauce; 1 tb Vinegar; 1/2 ts Salt; 1/2 ts Sugar; 3 dr Sesame oil; more or less

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Appetizer	6	Servings

INGREDIENTS

6		Celery stalks
1	tb	Soy sauce
1	tb	Vinegar
1/2	ts	Salt
1/2	ts	Sugar
3	dr	Sesame oil; more or less

INSTRUCTIONS

1. Remove leaves, tough ends and stringy portions of celery stalks; then
cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.)
Blanch to soften slightly. Place in a bowl.
2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery
and toss.
3. Refrigerate, covered, only to chill (about 20 minutes).
NOTE: If the celery is young and tender, blanching isn't necessary.
VARIATIONS: Before step 2, add any of the following to the celery:
ABALONE: 1/2 cup canned, either slivered or cut in strips. Omit the
vinegar; double the soy sauce.
CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the
vinegar.
SHRIMP: 1/4 cup, cooked and minced. Omit the sugar.
WALNUTS: 1/2 cup, shelled and blanched.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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